Vegan Stuffing Recipes

Steps:

• The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
• Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
• Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
• Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
• Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
• Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
• Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
• Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
• Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
• While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
• Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

Steps:

• Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
• Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
• Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
• Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.